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Smoky Vegan Black Bean Chili with Sweet Potato

Close-up of a steaming white bowl filled with rich, smoky black bean chili featuring visible chunks of sweet potato.

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Make this hearty, smoky vegan black bean chili featuring sweet potato. It is a quick, one-pot meal perfect for weeknights and easy to freeze for later.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and diced into 1/2 inch pieces
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the diced sweet potato, black beans, kidney beans, crushed tomatoes, tomato sauce, and vegetable broth.
  4. Add the chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine all ingredients.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes are tender. Stir occasionally.
  6. Remove the lid for the last 5 minutes of cooking if you prefer a thicker chili.
  7. Taste and adjust seasonings as needed before serving.

Notes

  • For chili toppers, try avocado slices, fresh cilantro, lime wedges, or vegan sour cream.
  • This chili freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • If you prefer a thicker chili without simmering uncovered, mash about 1/2 cup of the beans against the side of the pot before serving.

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